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Quick Macaroni Salad

Kraft Memeber Recipe
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Makes: 20 servings Total Time: 25 min
Category: Side Dishes Sub Category: Other

what you need
  • 8-ounce dried elbow macaroni (2 cups)
  • 1/2 pound green beans, trimmed and cut in 1-inch pieces (2 cups)
  • 1/4 cup lemon juice
  • 1 Tbsp. Dijon-style mustard
  • 1 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1/3 cup olive oil
  • 1/3 cup plain yogurt or dairy sour cream
  • 5-ounces cubed cheddar cheese (1-1/4 cups)
  • 1 cup fresh spinach leaves
  • 1 large tomato, seeded and chopped (1 cup)
  • 1/2 cup chopped green onions
  • 1 Tbsp. snipped fresh tarragon or 1/2 tsp. dried tarragon, crumbled
make it
Cook macaroni according to package directions. Add green beans during last 5 minutes of cooking. Drain. Rinse with cold water; drain well.

For dressing, in a medium bowl whisk together lemon juice, mustard, salt, and pepper. Whisk in olive oil until thickened. Whisk in yogurt.

Add cheese, spinach, tomato, onions, and tarragon to macaroni. Add dressing; toss. Serve immediately or cover and refrigerate 2 to 24 hours.
Notes
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